Coffee and Rye Cupcakes

Cupcakes

• 1 3/4 cup AP flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cup lightly packed dark brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup Greek yogurt, full fat
• 1/2 cup strong coffee
• 1/3 cup rye whiskey (I used Old Overholt)

Coffee Cream Cheese Frosting

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, room temperature
• 1 1/2 cup confectioner's sugar
• 1 teaspoon vanilla
• 3 tablespoons strong coffee

1. Line a muffin tin with cupcake liners. Preheat oven to 350 F.
2. Sift together flour, baking soda, and salt. Set aside.
3. In the bowl of a standing mixer, cream together butter and sugar on medium-high for 2 minutes. Lower the mixer speed down a notch or two; add vanilla and then eggs, one at a time, until mixture looks combined.
4. With the mixer on medium-low, alternately fold in the yogurt and dry ingredients. Then gradually add the whiskey and coffee until the mixture is smooth. Don’t overbeat.
5. Spoon batter into muffin tin, filling each cupcake liner about three-fourth full. Bake for 15-20 minutes or until a toothpick inserted into the center of one comes out clean.
6. Cool on rack. Frost when completely cool.
7. For the frosting: In the bowl of standing mixer, using whisk attachment, combine butter and cream cheese until smooth. Add sugar, vanilla, and coffee and whisk on high until smooth. This could take several minutes if your butter and cream cheese weren't totally soft.